À LA CARTE

L – Contains Lactose     G – Contains Gluten
N – Contains Nuts     S – Contains Sesame
Vg – Vegan     V – Vegetarian
CS – Chef’s Signature

STARTERS

Tandoori king prawns in a creamy marinade, carom seeds

A duo of soft-shell crab coated with crisp vermicelli & semolina-crusted crab ball, pineapple chutney

Pan-fried squid rings tossed with garlic, chilli, peppers & onions

Omisha tikka infused with royal cumin, black pepper & cream tikka, Hariyali chicken chop in mint & coriander

Minced lean-leg-of-lamb kebab rolled in mixed bell peppers & red onion, mint sauce

Welsh lamb chops marinated in spiced hung yoghurt, royal cumin & ginger

A trio of achari ostrich fillet, omisha chicken tikka & kairi lamb chop

Oven-baked Indian cheese layered with cashews, almonds, pistachios & coconut, mixed berry sauce

A tangy, traditional street food ‘salad’ of sweet potatoes, chickpeas, tamarind, mint & sweet yoghurt in a pastry basket
(Vegan & gluten-free versions available on request)

Crisp pastry parcel filled with wild mushrooms, potato & peas

Blue & white poppy seed-coated squash cakes, green coconut chutney

Kale & red onion fritter, pineapple & tamarind chutney

MAINS

Pan-seared sea bass fillet in a Keralan coconut milk-based sauce, steamed rice

Award-winning large spiced wild prawns, Alleppey sauce, mushroom rice & a baby leaf salad

Pan-seared scallops in a spicy onion, tomato & cashew nut masala, pilau rice

Aromatic diced chicken breast in spicy masala – a dish of the Chettiar community of Tamil Nadu

Punjab’s favourite chicken tikka cooked in creamy fenugreek, tomato & cashew nut sauce, with a touch of honey

Oven-baked Gressingham duck breast glazed with honey, red chillies & sesame, with quinoa mash, tamarind & nutty mint sauce

Slow-cooked, spicy kid goat in a classic Goan white wine vinegar, naga chilli & garlic masala, steamed rice

Welsh lamb & aromatic rice, traditionally cooked in a paratha-dough sealed pot, cucumber raita (contains whole spices)
(Dairy-free & gluten-free versions available on request)

An authentic lamb rogan josh tempered with ratan jot

Welsh spiced rack of lamb on a bed of smoked crushed aubergines

A fiery hunter-style wild boar curry with Rajasthani spice blend

Fresh burrata with cumin & garlic-tempered spinach purée

Beetroot dumplings in almond & cashew nut sauce

Pan-seared aubergines steaks, Chettinad sauce, steamed rice

Layers of aromatic rice & spiced jackfruit, vegetable sauce

SIDES

Tangy, stir-fried okra in tomato & onion

Gram flour-tempered spinach leaves dusted with chaat masala

Gunpowder-marinated fried sliced potatoes, red onion & chaat masala

The classic Indian side of spinach & potatoes

Crushed smoked aubergines with peas

Indian cheese & peas in a creamy tomato & cashew nut sauce

Red lentils tempered with garlic, cumin seeds, garnished with tomato, red onion & fresh coriander

A Punjabi speciality of slow-cooked black lentils

Mushrooms cooked with spiced onion & tomatoes

Pineapple tempered with ground coconut, cumin & mustard seeds

RICE   4.95

Basmati rice with aromatic whole spices

BREAD

Garlic naan, cheese & chilli, butter naan

ACCOMPANIMENTS

**Please Note**

During special occasions such as Christmas Day Lunch, NYE dinner, Diwali lunch, Valentine’s Day dinner, Mother’s Day lunch, Father’s Day lunch, and similar events, our à la carte menu will not be available. Instead, we will be serving only the Chef’s special selection as advertised on our dedicated Cinnamon Culture pages. We apologize for any inconvenience and appreciate your understanding.

Prices include VAT @ current rate.
A 12.5% discretionary service charge will be added to the bill.
Some of our dishes may contain or have been in contact with nuts.
Please let your waiter know of any allergies or dietary requirements in advance.